3 1/2 cups whole wheat flour
2 teaspoons baking soda
1 teaspoon salt
2 tablespoons ground flax seed
2/3 cup olive oil
1 cup honey
4 eggs
2 cups mashed ripe bananas
1/2 cup hot water
Stir together dry ingredients.
Beat oil and honey together; add eggs and beat well.
Add bananas and beat to combine.
Add dry ingredients to wet, alternating with hot water; mix well after each addition.
Spoon batter into 24 greased muffin cups; bake at 325 degrees for 15 minutes, or until muffins are golden brown and test done.Remove from oven and cool on rack.
Cherry Crisp
Sunday, January 1, 2012
Monday, December 26, 2011
Homemade Cough Syrup
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons water
Mix ingredients. Take by the teaspoon as often as needed for cough.
Do not give to infants under 12 months due to the honey. Makes 4-8 doses.
1/4 teaspoon ground ginger
1 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoons water
Mix ingredients. Take by the teaspoon as often as needed for cough.
Do not give to infants under 12 months due to the honey. Makes 4-8 doses.
Sunday, December 4, 2011
Pineapple Crisp
1 1/2 cups flaked coconut (I used 1 cup coconut and 1/2 cup rolled oats)
1 cup all-purpose flour
1 cup packed brown sugar (I used 1/2 cup)
1/2 cup butter or margarine, melted
1/8 teaspoon salt
FILLING:
3/4 cup sugar (I used 1/2 cup)
3 tablespoons cornstarch
1 (8 ounce) can crushed pineapple, undrained ( I used fresh chopped pineapple combined with bottled juice to make 10 oz.)
1 tablespoon lemon juice (I omitted this and it was fine)
1 tablespoon butter or margarine
In a bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
In a saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack.
If you double the recipe it fits a 9x13 pan nicely. We served this with whipped cream and it was very yummy.
1 cup all-purpose flour
1 cup packed brown sugar (I used 1/2 cup)
1/2 cup butter or margarine, melted
1/8 teaspoon salt
FILLING:
3/4 cup sugar (I used 1/2 cup)
3 tablespoons cornstarch
1 (8 ounce) can crushed pineapple, undrained ( I used fresh chopped pineapple combined with bottled juice to make 10 oz.)
1 tablespoon lemon juice (I omitted this and it was fine)
1 tablespoon butter or margarine
In a bowl, combine the coconut, flour, brown sugar, butter and salt. Press 1-1/2 cups into a greased 9-in. square baking pan; set remaining mixture aside.
In a saucepan, combine the filling ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Cool; spread over crust. Sprinkle with reserved coconut mixture. Bake at 350 degrees F for 25-30 minutes or until golden brown. Cool on a wire rack.
If you double the recipe it fits a 9x13 pan nicely. We served this with whipped cream and it was very yummy.
Turkish Dumpling (Manti)
Dough: 3-3 ½ cups flour
1 egg
2/3 cup lukewarm water
1 tsp salt to taste
Filling:½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper
For cooking:
8 cups water
1 tsp salt
Sauce:2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces. Then place ¼ tsp filling over each square. Then stick the both traverse edges diagonally, by pressing with your finger tips. Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
We made this when we studied the country of turkey in school.
If you want to head over to the site where I found this recipe to see pictures if you need any clarification, go here: turkishfoodandrecipes.com
1 egg
2/3 cup lukewarm water
1 tsp salt to taste
Filling:½ lb ground beef
1 onion, finely chopped/shredded
½ tsp salt to taste
½ tsp black pepper
For cooking:
8 cups water
1 tsp salt
Sauce:2 cups yogurt
3-4 cloves of garlic, minced
¼ tsp salt to taste
3-4 tbsp butter/oil
1 tbsp tomato paste/2/3 tsp paprika
2-3 tbsp water
Dried mint
Sumac
In a bowl place the flour, crack the egg and add the salt and water. Then knead till you get a firm and smooth dough. Knead for about 8-10 minutes. Make sure to make it firm to flatten easily later. Cover it with a damp towel or cloth and leave for a rest (15-30 minutes).
Meanwhile in a plate mix all the filling ingredients and set aside.
Divide the dough into 2-3 pieces, take one piece and place on the floured counter. Cover the rest of the dough. Then with a rolling pin flatten the dough as thin as you can (as thick as the ridge of a knife). Then, cut it with a knife or roulette into ¾ inch (1 ½-2 cm) square pieces. Then place ¼ tsp filling over each square. Then stick the both traverse edges diagonally, by pressing with your finger tips. Do the same procedure for the remaining dough.
For cooking, boil the water in a big pot and add salt. Then add all the manti into the boiling water. Stir occasionally with a wooden spoon to prevent them sticking to each other. Make sure not to close the lid. Cook over medium heat till manti gets soft (for about 10-15 minutes).
Meanwhile prepare the sauce. In a bowl mix yogurt, salt and garlic. In a small pan; melt the butter/oil and stir in tomato paste and water. Cook for 2 minutes over low heat. If you prefer using paprika, just add paprika into melted butter/oil and turn the heat off after one minute. Do not add water while using paprika.
Drain the cooked manti and transfer it into serving plates. Let it cool for a while and pour the yogurt sauce over. Finally pour about one tbsp of butter/oil mixture all over (adjust the amount as you like). And if desired sprinkle some dried mint and sumac over the Turkish Dumplings.
This recipe makes 6-7 servings.
We made this when we studied the country of turkey in school.
If you want to head over to the site where I found this recipe to see pictures if you need any clarification, go here: turkishfoodandrecipes.com
Thursday, November 3, 2011
Maple Baked Beans
4 cups water
1 pound dried navy or butter beans (I used red kidney beans)
1 Tablespoon butter
1 medium onion, sliced
1½ teaspoons salt
1 cup maple syrup
1 teaspoon dry mustard
1 teaspoon ginger
Preheat oven to 350° F .
Add water and beans to a large pot.
Bring to a boil over high heat, reduce heat, and simmer uncovered for 2 hours.
Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary.)
In a small skillet, melt the butter.
Add the onions and sauté until golden, about 7 to 10 minutes.
Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a large baking pot.
Cover the pot and bake in the middle of the oven for 2 hours.
Occasionally check the beans and add more water, if necessary.
After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
Let stand about 10 minutes before serving hot.
Serves 10 to 12.
I paired this dish with the Ojibway Wild Rice when we studied the USA. Much tastier than maple baked beans from a can!
1 pound dried navy or butter beans (I used red kidney beans)
1 Tablespoon butter
1 medium onion, sliced
1½ teaspoons salt
1 cup maple syrup
1 teaspoon dry mustard
1 teaspoon ginger
Preheat oven to 350° F .
Add water and beans to a large pot.
Bring to a boil over high heat, reduce heat, and simmer uncovered for 2 hours.
Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary.)
In a small skillet, melt the butter.
Add the onions and sauté until golden, about 7 to 10 minutes.
Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a large baking pot.
Cover the pot and bake in the middle of the oven for 2 hours.
Occasionally check the beans and add more water, if necessary.
After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
Let stand about 10 minutes before serving hot.
Serves 10 to 12.
I paired this dish with the Ojibway Wild Rice when we studied the USA. Much tastier than maple baked beans from a can!
Ojibwa Wild Rice
1 cup wild rice
2½ cups water
1½ teaspoons salt
4 strips bacon cut into small pieces
6 eggs
¼ teaspoon pepper
2 Tablespoons chives, minced
⅓ cup bacon drippings
Melted butter
Place the wild rice, water, and 1 teaspoon of the salt in a saucepan and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until all the water is absorbed.
Meanwhile, brown the bacon in a large skillet.
Remove the bacon from the skillet and drain it on paper towels.
Save the bacon drippings from the skillet.
Pour the eggs into a mixing bowl and add ½ teaspoon of the salt and the pepper.
Pour the eggs into the skillet where the bacon was browned, and brown the eggs lightly.
Turn them over gently and brown on the other side.
When the eggs are firm, cut them into narrow strips.
Lightly toss the bacon, egg strips, chives, bacon drippings (plus melted butter or margarine to make ⅓ cup) with the cooked rice.
Serve hot.
Makes 4 servings.
This recipe was used when we studied the United States of America, particularly the Great Lakes region. I paired this dish with Maple Baked beans a dish I found under the heading of USA Native Americans
2½ cups water
1½ teaspoons salt
4 strips bacon cut into small pieces
6 eggs
¼ teaspoon pepper
2 Tablespoons chives, minced
⅓ cup bacon drippings
Melted butter
Place the wild rice, water, and 1 teaspoon of the salt in a saucepan and bring to a boil over medium heat.
Reduce the heat to low and simmer, uncovered, until all the water is absorbed.
Meanwhile, brown the bacon in a large skillet.
Remove the bacon from the skillet and drain it on paper towels.
Save the bacon drippings from the skillet.
Pour the eggs into a mixing bowl and add ½ teaspoon of the salt and the pepper.
Pour the eggs into the skillet where the bacon was browned, and brown the eggs lightly.
Turn them over gently and brown on the other side.
When the eggs are firm, cut them into narrow strips.
Lightly toss the bacon, egg strips, chives, bacon drippings (plus melted butter or margarine to make ⅓ cup) with the cooked rice.
Serve hot.
Makes 4 servings.
This recipe was used when we studied the United States of America, particularly the Great Lakes region. I paired this dish with Maple Baked beans a dish I found under the heading of USA Native Americans
Cultural Dishes
We are currently homeschooling our boys in grade 2 and kindergarten. We try to once a week do a brief study about a different country. We study the country's map, where it is in the world, it's flag, a story or a missionary from that country and the most fun - the food! We have found many good recipes on this journey and in the following posts I will share some of the great new dishes we have enjoyed!
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